Suya West African Beef Kabobs

5 from 88 reviews

Suya West African beef kabob made from NY strip or sirloin, cut into chunks, marinated in a peanut and sauce, skewered, and grilled for about 15 minutes.

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Prep Time 10 minutes
Servings 4 servings
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Best West African beef kabobs on a large pita.
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Suya was a childhood staple for me!

Suya, also known as African Beef Kabobs, is something I grew up eating in Sierra Leone, and, if I had it my way, I’d be throwing them on the grill at least twice a week, they are so good!.

The marinade is simple: peanut butter, tomato paste, onion, ginger, and a few spices all blended into a thick paste. You don’t even need to marinate the steak for long, which I love! Twenty minutes is enough for the beef to soak it all up (I’ve tried for longer times and it really didn’t make a difference). Then I thread the meat onto skewers and grill until browned all over. And that is literally it.. homemade Suya is done! I like to serve them with pita, tomato wedges, and thinly sliced raw onion so I can wrap everything up and eat it with my hands.

Happy Cooking!
– Yumna

Suya Beef Kebab Ingredients

Ingredients for recipe: sirloin steak, onion, peanut butter, tomato paste, onion, oil, and spices.
  • Beef: I like to use NY strip or sirloin steak because it’s thinner and cooks quickly on the grill, but flank steak is a good substitute, and chuck or ribeye roast will work, too.
  • Onion: Fresh chopped onions are best, but you can use 1 teaspoon of onion powder instead.
  • Peanut butter: I prefer the smooth, natural peanut butter. And if you’re feeling ambitious, go ahead and make your own peanut butter.
  • Tomato paste: You’ll just need one tablespoon.
  • Allspice: You can substitute 7 Spice or other warm spices like cloves, nutmeg, paprika, or cumin, if you like.
  • Ginger: Ground is fine, or you can use fresh, just a little.
  • Crushed red pepper: Suya typically has a little kick to it, but it’s not too crazy.

How to Make Suya Beef Kabobs

Ingredients for marinade in the bowl of a food processor before processing.
Step 1: Place the chopped onion, peanut butter, tomato paste, olive oil, allspice, salt, crushed red pepper and ginger in the bowl of a food processor.
Steak marinade after blending into a smooth paste in the bowl of a food processor.
Step 2: Blend until smooth.
Cubed steak in a bowl with marinade.
Step 3: Pour the sauce over the steak.
Beef cubes tossed in sauce for grilling.
Step 4: Toss to combine and set aside to marinate.
Skewered marinated beef on a grill before cooking.
Step 5: Thread the steak onto the skewers and place on the grill.
Beef skewers on grill after cooking.
Step 6: Grill, flipping once, until the meat is cooked through.
West African beef kabobs recipe.

Suya Recipe West African Beef Kabobs

Author: Yumna Jawad
5 from 88 reviews
Suya is a West African beef kabob made from steak, typically NY strip or sirloin, that has been cut into chunks, marinated in a peanut and onion sauce, skewered, and grilled for about 15 minutes.
Prep Time10 minutes
Cook Time15 minutes
Resting Time20 minutes
Total Time45 minutes
Servings4 servings
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Ingredients
  

Instructions

  • Place the steak in a large bowl and set aside.
  • In the bowl of a food processor, place the chopped onion, peanut butter, tomato paste, olive oil, allspice, salt, crushed red pepper and ginger. Continue to blend until the mixture is well combined and smooth.
  • Transfer the sauce from the food processor on top of the steak, and toss to coat. Cover and refrigerate for 20 minutes to allow the steak to marinade.
  • When ready to grill, thread the steak onto wooden or metal skewers without any space in between the chunks. Pour any leftover marinade on top of the kabobs.
  • Preheat the grill to medium-high heat, and grease the grill with cooking spray.
  • Cook on the preheated grill, flipping once, until meat is browned, about 10-15 minutes.

Notes

Storage: Store any leftovers in an airtight container. They will last about 3-4 days in the fridge.
Freezing Instructions: You can freeze the beef kabobs before or after grilling them for up to 3 months. To re-heat, thaw in the fridge overnight and microwave until heated through.
Make Ahead Tips: You can make the marinade up to 5 days ahead of time or freeze for up to 3 months. 
Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.
  • Instead of fresh onions, you can use onion powder, but I highly recommend using fresh onions.
  • Instead of Allspice, you can use 7 spice or another similar spice or combination of spices including cloves, cumin, paprika or nutmeg.

Nutrition

Serving: 2skewers, Calories: 247kcal, Carbohydrates: 5g, Protein: 27g, Fat: 13g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Cholesterol: 69mg, Sodium: 425mg, Potassium: 517mg, Fiber: 1g, Sugar: 2g, Vitamin A: 105IU, Vitamin C: 3mg, Calcium: 50mg, Iron: 2mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Did You Make This Recipe?

Recipe Tips

  1. Use single-ingredient peanut butter. An authentic Suya recipe calls for hand-ground peanuts. The peanuts are the main flavor of the recipe, so make sure to buy peanut butter that includes only one or maybe two ingredients: peanuts and salt.
  2. Use high-quality meat. I try to look for meat that’s tender, has some fat on it, and is easy to cut into 1-inch uniform cubes.
  3. Allow time for your meat to marinate. The marinade is the most important part of this recipe, as it’s where all the flavor comes from! So, make sure you give your meat plenty of time to absorb it all.
  4. Soak your skewers. If you’re using bamboo skewers, you’ll need to soak them for 30 to 45 minutes before threading the meat onto them. If you don’t, the skewers could burn and break off before the meat cooks!
West African beef kabobs on a grill.

Serving Ideas

  • Throw together a sandwich. My absolute favorite way to enjoy these suya beef kabobs is with Arabic pita bread, Roma tomatoes, and sliced onions. It’s a perfect marriage of flavors and textures, and it’s hearty enough for a proper meal!
  • Serve with West African peanut soup. To keep our meal in the realm of delicious, classic West African dishes, I love to make my family West African peanut soup, which just so happens to call for several of the same ingredients in these kebabs. And the combo of hearty soup and protein-rich kebab makes for an excellent balance!
  • Plate with Jollof Rice. Growing up in Sierra Leone in West Africa, my parents cooked all kinds of local dishes, including Jollof Rice. It’s basically rice cooked in a fragrant, flavorful and spicy tomato sauce, and it makes a perfect bed for these tasty beef kebabs.

FAQs

How do I store and reheat my suya beef kebabs?

You can keep any leftovers in an airtight container in the fridge for 3 to 4 days. When you’re ready to eat, reheat the skewers on the grill, or remove the pieces of meat and heat them in a pan with a little oil or in the microwave.

Can I freeze my suya beef kebabs?

You can! Just wait until they’ve cooled completely, then freeze them in an air-tight container on or off the skewer for up to 2 months. When you’re ready to eat, thaw your meat in the fridge overnight, then reheat just as you would above!

How do I know when my meat is done?

The meat should be browned and cooked through. For medium doneness, the internal temperature should be around 145°F (63°C). For well-done, aim for 160°F (71°C).

Can I cook my suya kebabs in the oven instead of on the grill?

Yes, you can cook suya in the oven! Preheat your oven to 400°F (200°C) and place the skewers on a baking sheet. Bake for about 15-20 minutes, flipping halfway through, until the meat is browned and cooked to your desired doneness.

West African beef skewers on a large pita served on a platter with onions and tomatoes.

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Comments

  1. Pachi says:

    So yummy! Who would of thought that PB could be used for a marinade but trust me it works!

    1. Yumna J. says:

      I love using peanut butter for dressings and marinades, it’s a nice change of flavor! Thanks, Pachi!!

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